Create your own homemade pastrami with Cristina Bowerman's veal tongue recipe. While this might not be the speediest snack to make, with a little forward planning the sliced meat makes a tender and delicious filling for a hearty sandwich. Cristina also offers a recipe for giardiniera, a classic Italian pickle of of thinly sliced vegetables that adds sweetness and tang to this sandwich.
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Brine the tongue the day before serving. Place the dry spices and seeds in a frying pan over a low heat and gently toast until lightly roasted and fragrant. Tip on to a plate to cool
Once cool, add to a pan with the remaining ingredients and stir well to incorporate. Submerge the tongue in the liquid and transfer to the fridge to brine overnight
After this time drain off half of the brining liquid. Top the pan back up with fresh water and place over a medium heat, gradually bringing up to the boil
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Once boiling, allow to simmer until the tongue is tender – this may take between 1½–4 hours depending on the weight of the tongue. To check whether the tongue is cooked, pierce the thickest part with a knife – it should go through the flesh easily. Once cooked through, drain the tongue from the cooking liquid and allow to cool completely
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Meanwhile, make the giardiniera. Create a spice sachet by wrapping the dry spices in a small piece of muslin cloth and tying together to secure
Add the sliced radishes to the pickling liquid and cook briefly until just tender then scoop out with a slotted spoon and set aside to cool. Repeat with the turnip, red onion and carrot, cooking each vegetable separately
To serve, halve the ciabatta and spread the mustard mayonnaise over the bottom halves. Layer up the salami and tongue slices before topping with the pickled vegetables and fresh cress
Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.
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Tongue pastrami sandwich
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Tongue pastrami sandwich